Ingredients
- 8-oz cream cheese, room temperature
- 1 cup heavy cream
- 4 tsp vanilla extract, divided
- 1 cup strong coffee, cold
- 2 Tbsp Kahlua
- 32 ladyfingers (I bought mine at Surfas)
- 4 cups fresh strawberries, diced
Directions
1. In a large bowl, mix the cream cheese, heavy cream and 2 tsp vanilla extract together with electric hand mixer until smooth and creamy.
2. In a small, shallow bowl, mix coffee, Kahlua, and 2 tsp of vanilla extract together.
3. Dip each ladyfinger into coffee mixture one by one and soaking it for 2-3 seconds. I had plenty of coffee mix leftover so don’t worry about soaking too long and using it up too fast. Lay the soaked ladyfingers into the bottom of a 8″x8″ glass baking dish.
4. Top the first layer of ladyfingers with half of the cream cheese mixture, spreading it evenly. Top this layer with half the strawberries. Repeat with another layer of ladyfingers, creamcheese mixture, and the rest of the strawberries.
5. Refrigerate for a day before serving.
2. In a small, shallow bowl, mix coffee, Kahlua, and 2 tsp of vanilla extract together.
3. Dip each ladyfinger into coffee mixture one by one and soaking it for 2-3 seconds. I had plenty of coffee mix leftover so don’t worry about soaking too long and using it up too fast. Lay the soaked ladyfingers into the bottom of a 8″x8″ glass baking dish.
4. Top the first layer of ladyfingers with half of the cream cheese mixture, spreading it evenly. Top this layer with half the strawberries. Repeat with another layer of ladyfingers, creamcheese mixture, and the rest of the strawberries.
5. Refrigerate for a day before serving.